Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
½ cup Chicken stock or water
Pinch of saffron threads, crushed
½ tsp salt
½ cup basmati rice, rinced well.
1/3 cup crushed walnuts
1 tbls sumac
4 boneless chicken breasts skin on
4 tbls melted butter
salt and pepper
Bring the stock to boil in a saucepan, add saffron,salt and the rice. And bring to boil.
Reduce heat, and simmer for 10-15 minutes. Remove from heat and let cool.
Once rice has cooled, mix in walnuts, sumac. Preheat oven to 200C. Loosen the skin carefully from the chicken to make a pocket. Carefully add rice mixture in each chicken breast. Place the chicken in an oven proof dish, brush with melted butter,season with salt and pepper. Cover with foil paper. Bake for 25 or until chicken is cooked. Remove foil and allow skin to get golden color. Remove from oven and let rest 10 minutes before serving. Add some pomegranate seeds on top and serve with Greek yogurt.